Abruzzo — Province di Chieti e L'Aquila
Abruzzo's twisted pasta — sagne torte (literally 'twisted sheets') are fresh pasta rectangles twisted along their length by hand to create a spiral form. The twisting increases surface area and creates concave surfaces that hold sauce. Dressed with the Abruzzo mountain lamb ragù: sautéed lamb shoulder, white wine, rosemary, and San Marzano tomatoes cooked for 90 minutes until the lamb is completely tender and has integrated into the sauce. A preparation where the pasta shape is engineered specifically for this sauce.
Mountain lamb richness and rosemary intensity, tomato sweetness, twisted pasta that captures every drop of sauce — hearty, aromatic, the wild landscape of Abruzzo in a bowl
{"Pasta dough: semolina di grano duro and water (no egg) — the semolina's protein structure allows twisting without tearing; egg pasta would be too fragile","Twisting technique: cut 8×4cm rectangles from a medium-thick (3mm) sheet, hold both short ends and twist 3–4 times in opposite directions — must be done before the dough dries","Lamb shoulder only: the collagen and fat ratio of shoulder is what produces the correct sauce texture after 90 minutes braising; leg is too lean and dry","Rosemary and garlic quantity: more aggressive than other Italian pasta sauces — Abruzzo mountain lamb requires these aromatics in quantity","Sauce consistency: must be thick enough to cling to the twisted pasta surfaces; if too thin, reduce uncovered for the final 15 minutes"}
{"A small piece of smoked guanciale or pancetta added to the ragù base deepens the flavour significantly","Add a pinch of dried chilli to the soffritto — Abruzzo traditionally borders the chilli traditions of the south","The lamb cooking juices are the best possible sauce; do not drain or discard any liquid","Serve with Montepulciano d'Abruzzo — the region's indigenous grape varietal is specifically calibrated for the lamb and tomato combination"}
{"Egg pasta — too fragile for the twisting technique; breaks along the fold","Lamb leg instead of shoulder — too lean; the ragù becomes dry and granular","Twisting dry dough — it cracks rather than flexing; must be done within 10 minutes of cutting","Short-cooking the ragù — lamb collagen requires 90 minutes minimum to dissolve and enrich the sauce"}
La Cucina Abruzzese — Vincenzo Bindi (Brigati Editore)